High Protein Chicken Street Corn Salad (Printable)
A vibrant, protein-packed twist on Mexican street corn salad, featuring juicy grilled chicken, fresh veggies, and a tangy, creamy dressing.
# What You'll Need:
→ Chicken Marinade
01 - 2 large boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon ground cumin
04 - 1 teaspoon smoked paprika
05 - ½ teaspoon garlic powder
06 - ½ teaspoon salt
07 - ¼ teaspoon ground black pepper
→ Salad Components
08 - 3 cups corn kernels (fresh, canned, or thawed frozen)
09 - 1 cup cherry tomatoes, halved
10 - ½ red onion, finely diced
11 - 1 jalapeño, seeded and minced (optional)
12 - ½ cup fresh cilantro, chopped
13 - ½ cup cotija cheese or feta, crumbled
→ Creamy Dressing
14 - ⅓ cup Greek yogurt (or light sour cream)
15 - 2 tablespoons mayonnaise
16 - 1 tablespoon fresh lime juice
17 - 1 tablespoon Tajin or chili powder
18 - ½ teaspoon salt
19 - ½ teaspoon honey
# How To Make It:
01 - Rub the chicken breasts evenly with olive oil, cumin, smoked paprika, garlic powder, salt, and black pepper.
02 - Preheat grill or grill pan to medium-high heat. Grill the seasoned chicken for 6 to 7 minutes per side, or until the internal temperature reaches 165°F and juices run clear. Remove from heat and let rest for 5 minutes before dicing into bite-sized pieces.
03 - While the chicken is grilling, heat a large skillet over high heat or use the grill. Add the corn kernels and cook for 2 to 3 minutes, stirring occasionally, until lightly charred. Remove from heat and allow to cool slightly.
04 - In a large mixing bowl, combine the charred corn, halved cherry tomatoes, diced red onion, minced jalapeño, chopped cilantro, and crumbled cheese.
05 - In a separate small bowl, whisk together the Greek yogurt, mayonnaise, lime juice, Tajin (or chili powder), salt, and honey until the mixture is smooth and fully emulsified.
06 - Add the diced cooked chicken to the bowl with the vegetables. Pour the dressing over the salad and toss gently to coat everything evenly. Serve immediately, optionally garnished with additional cilantro or cheese.
# Tips from dashanddishes:
01 -
- The creamy, tangy dressing actually makes you crave your daily dose of vegetables.
- It hits that perfect spot where a crunchy snack meets a filling, high-protein dinner.
02 -
- Letting the chicken rest for a full five minutes prevents all those delicious juices from running out onto the cutting board.
- Adding the dressing at the very last second keeps the salad crunchy and fresh for much longer.
03 -
- If you only have frozen corn, thaw it completely and pat it very dry before charring to avoid steaming.
- Use full-fat Greek yogurt for a creamier texture that actually feels indulgent.